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Tuesday, 28 April 2015

Pasta Kheer (Pudding)

          Kheer or Pudding are everyone's favourite dessert. In fact they can be had anytime of the day. Generally in India, the meal is finished off with a serving of some dessert. So lets come enjoy some Pasta Kheer for a change.

          This dessert is not much popular, but it is made in the similar way as we make Rice Kheer, Seviyan (Vermicelli) or Sooji Halwa (Semolina). I have used whole wheat pasta, a healthy option, but it an be done with any macaroni too.

          I have used evaporated milk instead of condensed milk, along with some fresh milk to thicken the kheer. You can increase the quantity of it according to your preference. Serve it at room temperature or chilled, garnished with some chopped nuts, saffron and rose water.

  • 1/2 cup whole wheat pasta, boiled al dente
  • 1 cup fresh milk
  • 1 cup evaporated milk
  • sugar to taste
  • 1/4 tsp. cardamom powder
  • few strands of saffron
  • 1 tsp. rose water (opt)
  • 2-3 tbsp. dry fruits, chopped (leaving few to garnish)

          Heat fresh milk and bring it to a boil. Add the evaporated milk, dry fruits, boiled pasta and sugar to taste.

          Simmer on low flame til it thickens or you get the desired consistency. When done, add the cardamom powder and rose water and stir. Garnish with chopped nuts and saffron. Serve at room temperature or chilled.

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